Name: Salmon Tomato Fried Rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 8 oz salmon fillet (can sub with steelhead); 1 tablespoon neutral cooking oil (divided); 1 shallot (peeled and diced); 3 garlic cloves (peeled and diced); 2 large eggs; 1 small ripe tomato (diced); 1/2 teaspoon fine ground sea salt; 1/4 teaspoon ground black pepper; 2 tablespoons light soy sauce; 1 tablespoon oyster sauce; 3 cups day-old cooked jasmine rice (about 1 lb); 1/4 cup thinly sliced green onions and/or cilantro

Description

This Asian salmon tomato fried rice is an easy, flavorful way to turn a few simple ingredients into a satisfying family meal. Crispy salmon skin adds extra texture and flavor, while sweet, ripe tomatoes bring a subtle sweetness. Everything comes together in one pan in under 20 minutes, making this an easy weeknight dinner.

Ingredients

Units Scale

8 oz salmon fillet (can sub with steelhead)
1 tablespoon neutral cooking oil (divided)
1 shallot (peeled and diced)
3 garlic cloves (peeled and diced)
2 large eggs
1 small ripe tomato (diced)
1/2 teaspoon fine ground sea salt
1/4 teaspoon ground black pepper
2 tablespoons light soy sauce
1 tablespoon oyster sauce
3 cups day-old cooked jasmine rice (about 1 lb)
1/4 cup thinly sliced green onions and/or cilantro

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Instructions

Prepare the salmon: Rinse the salmon to get rid of any fishy smell, then pat dry with paper towels. If using a nonstick pan, no need for oil. Otherwise, add about 1/2 tablespoon of oil to a wide skillet or wok over medium-high heat. Add the salmon and sear skin-side down for 4 minutes or until the skin is crispy. Flip it over, remove the skin and set aside, then break up the salmon into bite-sized pieces.
Add aromatics and eggs: Clear the salmon pieces from the center of the skillet and add more oil if needed. Add the shallot and minced garlic, then sauté in the oil until fragrant (about 15 seconds). Crack in the eggs and gently scramble until set, then push them to the side as well (about 2 minutes).
Add tomatoes: To the center, add the tomatoes. Let the liquid evaporate slightly and lightly sear the tomatoes to bring out their sweetness (about 30 seconds).
Add the cold day-old rice, using the back of a spatula to break up any large clumps. Stir fry everything together (about 4 minutes).
Season: Add salt, ground black pepper, soy sauce, and oyster sauce. Stir-fry everything continuously until the rice is evenly coated with the seasonings (about 4 minutes).
Finish: If using the salmon skin, cut it into small pieces, add it back to the fried rice, and mix well. When ready to serve, garnish with optional sliced green onions and roughly chopped cilantro for a beautiful finish.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dinner, Lunch, Main Course, Main Dish
Method: Stovetop
Cuisine: Asian